Anzac Biscuits with a Tahini Twist
Anzac biscuits are a kiwi classic. They can be made crunchy or chewy, but the flavour combination of oats, coconut and golden syrup is hard to beat! Tahini is nutty, creamy and savoury and when added to biscuits can give a nice sesame taste. We like to think of this recipe as Anzac biscuits with a Lebanese twist.
It goes without saying that these biscuits can be made year-round, but there is something nice about making them in the kitchen with family around that can remind us of what's important. Time spent with family, time to appreciate the little things, and time for good comfort food. We have a lot to be thankful for.
Preheat oven to 150°c and line a tray with baking paper.
In a bowl, sift together the flour and cinnamon. Add the rolled oats, coconut, sesame seeds and sugar and stir to combine.
In a saucepan heat together the butter, golden syrup, and water over a low-medium heat, stirring until the butter has melted and the mixture is well combined. Take the saucepan off the stove and add in the tahini.
Stir the baking soda into the butter and sugar mixture. Then add to the dry ingredients and use a wooden spoon to stir until well combined.
Roll the mixture into 1-2 tablespoons sized balls and place onto tray 5cm apart. Flatten each ball with the back of a fork and bake for between 16 to 20 minutes - longer for a more crunchy biscuit.
Cool for 5 minutes before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.
Ingredients
Directions
Preheat oven to 150°c and line a tray with baking paper.
In a bowl, sift together the flour and cinnamon. Add the rolled oats, coconut, sesame seeds and sugar and stir to combine.
In a saucepan heat together the butter, golden syrup, and water over a low-medium heat, stirring until the butter has melted and the mixture is well combined. Take the saucepan off the stove and add in the tahini.
Stir the baking soda into the butter and sugar mixture. Then add to the dry ingredients and use a wooden spoon to stir until well combined.
Roll the mixture into 1-2 tablespoons sized balls and place onto tray 5cm apart. Flatten each ball with the back of a fork and bake for between 16 to 20 minutes - longer for a more crunchy biscuit.
Cool for 5 minutes before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.